Butter Chicken Curry Recipe (Murgh Makani)

Butter Chicken Curry (Murgh Makani) with rice and roti.

Butter Chicken Curry Recipe (Murgh Makani)

This butter chicken curry features tender yogurt-marinated chicken in a rich, creamy tomato sauce with aromatic spices. Ready in under an hour and perfect with steamed rice or naan bread. A family favourite that’s easier than you think

Course Curry, Dinner

Cuisine Indian

Keyword butter chicken, butter chicken curry, curry

Prep Time 10

Cook Time 45

Marinating time 2

Total Time 2 55

Servings

Calories 371kcal

Author Alida Ryder

Ingredients

For the marinade

1 kg (2lbs) boneless chicken thighs cut into bite-sized chunks
1 cup Plain yoghurt
2 tbsp Garam Masala
2 tsp ground cardamom
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp salt

For the butter chicken curry

3 tbsp butter/ghee
2 onions chopped
6 garlic cloves
Thumb size piece ginger grated
800 g (28oz) canned tomatoes
1 cup cream
2 tsp sugar
1-2 tbsp butter (optional but delivers an incredibly delicious curry)
salt and black pepper to taste

Instructions

Slice the chicken into 2cm/1 inch cubes.
Add the chicken to a medium bowl then add the yogurt and half of the spices.
Mix well then cover with plastic wrap and allow to marinate for at least 2 hours but ideally up to 24 hours in the fridge.
In a large pot set over medium-high heat, add ghee or oil of your choice.
Add onions and cook until soft and golden.
Add the garlic, ginger and remaining spices and cook for 30 seconds then add the chicken and marinade.
Pour in the tomatoes then reduce the heat, partially cover and allow to simmer for 30-45 minutes until the chicken is tender.
Pour in the cream and cook for another 10 minutes.
Once cooked, stir in butter then season to taste (optional).
Serve with your choice of side dishes.

Video

Nutrition